Wild In The Kitchen: Venison Zuppa Toscano

Venison Zuppa Toscano

This is a take-off on Olive Garden’s popular Zuppa Toscano Italian soup. Venison sausage has been substituted for Italian sausage, and it is just as good. Good and hearty for a cold day.

• 2 lbs. venison sausage

• 2 large onions, chopped

• 6 cloves garlic, minced

kosher salt

• Freshly ground black pepper

• 3 32-oz. chicken broth

• 8 large russet potatoes, diced

• 1 bunch fresh curly kale

• 1 1/2 cup heavy cream

• 8 slices bacon, cooked and chopped

• Parmesan cheese

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain. Add onion to pot and let cook until soft, then add garlic and cook until fragrant. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Strip kale from stems and chop and let cook until leaves are tender and bright green, three minutes, then stir in heavy cream, sausage, and bacon and simmer five minutes more. Once in bowls, add Parmesan cheese to your liking.